1. Bring the broth to a simmer, and add the corn cobs.2. Heat the olive oil over medium heat in a large, heavy pot. Saute the onion for a couple of minutes until softened but not browned. Add the rice and saute for a minute or two until it turns slightly translucent.3. Add the wine and salt stir until absorbed.4. Add the broth, one ladle at a time, stirring very frequently. Continuously isn't necessary. When the rice begins to dry out, add another ladle.5. After 16 minutes, begin to check a grain every minute. When there is a slight white pinhead that is a bit tough inside, add the vegetables. If you have used up all of the broth, you can start using water. Add more salt if needed.6. Within 3-10 minutes, the rice should be tender but with just a hint of toothsomeness to it, and it should be surrounded with creamy, starchy goodness. Take it off of the heat right away and stir in the cheese.7. Serve in individual bowls. Add a good squeeze of the tomato oil around the edge, and top with more cheese. Or truffles if you happened to have some.